EHO audit

Do you have food safety system in place? And BFSB folder filled in up to date?

Is fire risk assessment fill in and up to date?

Is due diligence checklist for kitchen completed daily?

Is health and safety folder filled in and up to date?

Is deep cleaning checklist for kitchen completed weekly?

Is weekly deep cleaning checklist completed for floor?

Is weekly deep cleaning checklist completed for bar?

Are records of testing the probe available?

Are all fire exits clear?

Have all chefs completed food safety level 2 on CPL?

Have all chefs completed allergens awareness on CPL?

Have all chefs completed COSHH CPL training?

Does head chef or GM have food safety level 3?

Is staff fully trained in how to check allergens on tills?

Have all staff members completed allergens training on CPL?

Check if chefs are aware which chopping board supposed to be used for what?

Do you have deep cleaning schedule?

Is you deep cleaning checklist completed?

Are chemicals correctly labelled and stored away from food?

Are fridge seals clean and in good condition?

Are fridges deep cleaned inside?

Do you clean your extractions filters weekly? Is it recorded on due dil book?

Are behind fridges clean?

Is food preparation area tidy and clean

Is all equipment cleaned?

Are all chopping boards in a good condition?

Are all staff fit to work, wearing clean uniform, suitable and protective clothing?

Do staff wash their hands regulary?

Is there soap next to all hand washing areas?

Is there no food debris in sinks areas?

Is there no glass in the kitchen?

Are all labels correct in the kitchen?

Are staff toilets and changing facilities clean and tidy?

Is KP area nicely organised and clean?

Is all food labeled correctly in line with todays date?

Is all food stored correctly - high risk at bottom and low risk at the top?

Is floor clean and has no food laying around?

Is all food covered correctly?

Are walls and doors clean?

Are shelfs clean?

Do you have dry, clean, and tidy storage area?

Are foods labeled?

Do you have a good stock rotation procedure?

Are goods clear off the floor?

Are all foods covered?

Are deliveries stored immediately after it’s been delivered?

Is your cellar clean?

Are your gas canisters chained?

Do you check your premises regularly from pests?

Do you have a pest control folder and latest reports in there?

Do you have good housekeeping and tidy areas?

Are bin areas clean and tidy with lids on top of the bins?

Do you use food probes and keep them clean and calibrated?

Are fridges below 8 degrees?

Are cooking temperatures checked and recorded daily?

Is hot water check recorded daily?

Do you check food temperature from deliveries and return any items which are not delivered in right condition?

Is food cooling temperature recorded correctly?